Many people are simply not that great with math. If you’ve ever thrown your hands up helplessly at the restaurant when trying to calculate a tip, this one’s for you.
There’s a quick trick I use to calculate my tips that doesn’t require pulling out the cell phone and finding my calculator app.
Here’s the gist of it:
- Calculate 1/10th of the bill total’s dollar amount. If the bill is $37.90, 10% of 37 is 3.7. Simple enough, you just have to move a decimal point over.
- Double the number you just got. In my example, double 3.7 is 7.4. Or if you want to get even simpler, double 4 is 8.
- For OK service, round down to the nearest dollar. That would be $7. For very good service, round up. That would be $8. You could also add more for exceptional service.
- If the bill is really small ($15 or less), I always round up and leave at least $3-4. If the bill is unusually large ($80 or more), I’ll add in extra bucks for good service since the calculated tip will be very close to 20%.
If you follow this method for most mid-range restaurant bills, OK service will yield about a 16-19% tip and great service will yield 20-25%.
Photo by Geoff Peters 604